4 Avocados

1/3 of Fresh Lime Juice

2 Heirloom Tomatoes

2 Cloves of Garlic

3tsp of Celtic Sea Salt

1/4 of Scotch Bonnett

2 tsp of White Pepper

1/2 Cup of Coconut Water

1 Bunch of Scallions

 

Blend all ingredients together in a blender until texture is desired. Use scallions and diced tomatoes to garnish.

 

2 Avocados

1 Chipotle Pepper

1/3Olive Oil

2 Lemon Juice

2 tbsp Agave Nectar

1tsp Celtic Salt

 

Blend all ingredients together.Serve with salad

 

1 pack of Extra Firm Tofu

2 Cloves of Garlic (Minced)

1 Thumb of Ginger (Minced)

1 Pack of Shitake Mushrooms (Chopped)

1/2 of Red Bell Pepper (Diced)

1 Crown of Broccoli (Chopped)

2 Sprigs of Thyme

1tsp of Sea Salt and White Pepper

 

Drain your tofu on paper towel allow all water to be removed from tofu. Place tofu in a skillet with olive oil and allow tofu to become brown.Add mince garlic to pan and allow  garlic to sweat. Add the remaining ingredients cover and allow to simmer for 5-10 mins. Serve with Quinoa or Brown Rice.

 

 

2 Bunches of Spinach

1 Bunch of WaterCress

1 Julienne Carrot

2 Cloves of Garlic (Minced)

1 Julienne Cucumber

1/2 of Onion

5 Sundried Tomatoes (Soaked)(Chopped)

1 Pack of Cherry Tomatoes

1 Crown of Cauliflower (Julienne)

 

Wash then mix all ingredients in a mixing bowl. Serve with Avocado and Chipotle Dressing.

 

 

1 Cup of Papaya

1 Cup of Strawberries

1/2 Cup of Coconut Water

2tbsps of Flaxseed

 

Blend all ingredients in blender. Enjoy